sausage king Yes, you can absolutely use the Blue Ribbon Maple Bacon Cure for Canadian Bacon if you are injecting and then covering in a 50% strength solution. If you are going to just brine it then you probably don’t want to use the Blue Ribbon Maple Cure as it has Sodium Erythorbate in it and it might gas out before it fully cures the loin. If you are going to brine/pickle then I would use the Country Brown Sugar Cure.
Either way you go the instructions for how to do both methods are available at https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
Let us know if you need anything else!